This easy 5-ingredient Roasted Tomato Soup is not only vegan friendly but it’s so darn good. Creamy, full of flavor, and perfect for fall.
8 large tomatoes, halved
1 large red pepper, halved
1 large head of garlic, whole (not peeled) but cut in half
1 large white onion, peeled and halved
3 tbsp. olive oil
1 tsp sea salt
1/2 tsp black pepper
Preheat oven to 4ooF.
Prepare vegetables and grab a large baking sheet.
To a large baking sheet or sheet pan, add all your ingredients apart from the olive oil, salt and pepper and roast for 30 minutes. You don’t need to check on it or anything. Simply roast.
Once the garlic is cool enough to touch, begin removing each garlic clove from the bulb and transfer them with the rest of the roast ingredients to a high-speed blender.
Blend for 1 minute or until smooth.
Serve with sourdough garlic croutons and a few little drops of pesto (highly recommended).
Soup will last up to 1 week in a tightly sealed container in the fridge.
To reheat, add a little bit of filters water, this will help losen it up as it may thicken in the fridge.
Keywords: pepper, red, recipe, basil, garlic, creamy, oven, vegan